1/2 lb Bacon; preferably Danish
6 Eggs; lightly beaten
1 tb Flour
1/2 ts Salt
1/2 c Milk
3 tb Chives; finely cut
Cut the long strips of bacon in half crosswise and then fry them over
moderate heat in a heavy skillet. Do not let them get too crisp.
Drain the strips on paper towels and set them on a ovenproof platter
or baking dish and keep warm in a 200? oven. Remove all but a
tablespoon of the clear bacon fat from the skillet. In a mixing bowl,
beat the flour and salt into the eggs only long enough to combine
them and then slowly beat in the milk. Warm the fat in the skillet
over moverate heat and pour in the egg mixture. Turn the heat down to
low and, without stirring, let the eggs set into a firm custard.
Since this will take about 20 minutes, an asbestos pad placed under
the skillet will help to prevent the bottom of the egg cake from
curning. Arrange the bacon slices and shives over the top of the
finished cake. Serve directly from the pan as a first course, brunch
or late supper dish.
Yields
4 Servings